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Lamb meatball skewers with tomato salad

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On the table in just 25 minutes, these lamb skewers get a boost of flavour and creaminess from the addition of yoghurt. 

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Lamb meatball skewers with tomato salad


  • 3/4 tsp ground cumin
  • 500g lamb mince
  • 1 cup (280g) Jalna Pot Set Greek Natural Yoghurt
  • 5 vine-ripened tomatoes
  • 2 spring onions, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a small frying pan over medium heat. Add the cumin and cook, stirring, for 30 secs or until aromatic. Place the mince, 2 tbs yoghurt and 1/2 tsp cumin in a bowl and use your hands to mix until well combined. Roll 1-tbs portions of the mince mixture into balls. Thread evenly onto 12 metal or soaked bamboo skewers.

  2. Step 2

    Heat a barbecue flat plate or non-stick frying pan over medium heat. Cook skewers for 4 mins each side or until lightly charred and cooked through. Cut 4 tomatoes into wedges and place in a bowl with half the spring onion. Finely chop the remaining tomato.

  3. Step 3

    Combine the remaining yoghurt, remaining cumin and 2 tbs water in a small bowl. Top with the chopped tomato and remaining spring onion. Arrange the skewers on a serving platter. Season with pepper and serve with yoghurt mixture.

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